These homemade honey buns are soft, fluffy, and dripping with sweet vanilla glaze. They’re the perfect comfort treat for breakfast, brunch, or a cozy afternoon snack.
Honestly, nothing beats pulling a warm bun straight from the oven, especially when the glaze melts into every swirl. They’re sweet, slightly sticky, and impossible to resist — you’ve been warned!
Ingredient Notes & Swaps
- Milk: Whole or 2% works best. For dairy-free, use almond or oat milk.
- Honey: Try maple syrup or agave if you prefer!
- Flour: All-purpose gives the softest texture, but half whole wheat works too.
- Yeast: You can use fresh yeast — just adjust the amount to about 0.6 oz.
- Cinnamon: Optional, but adds cozy warmth. You can swap in nutmeg too.
Ingredients
For the Dough:
- 1 cup warm milk
- ¼ cup honey
- 2¼ tsp active dry yeast (1 packet)
- 3 cups all-purpose flour (plus more for dusting)
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ¼ cup melted butter
- 1 large egg
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
How to Make Homemade Honey Buns
1. Activate the Yeast
Warm the milk (not hot!) and mix with honey. Sprinkle in the yeast and let it sit for 5–10 minutes until it’s bubbly and foamy.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, and cinnamon.
3. Make the Dough
Add the egg, melted butter, and yeast mixture to the dry ingredients. Mix until it forms a shaggy dough, then knead on a floured surface for 5–7 minutes until smooth and elastic.
4. First Rise
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Roll & Shape
Punch down the dough and roll it out to about ½-inch thickness. Use a biscuit cutter or glass to cut out rounds and place them on a greased baking sheet.
6. Second Rise
Cover the buns with a towel and let them rise for another 30 minutes.
7. Bake
Preheat your oven to 350°F (175°C). Bake the buns for 15–20 minutes or until golden brown and your kitchen smells amazing!
8. Make the Glaze
While the buns are baking, whisk together powdered sugar, milk, and vanilla until smooth. Add more milk if needed for your desired drizzle consistency.
9. Glaze & Serve
Once out of the oven, let the buns cool just slightly, then drizzle with glaze while still warm. Enjoy every soft, sticky bite!
FAQ
Can I use whole wheat flour?
Yes, but start with half all-purpose and half whole wheat for the best texture. Whole wheat will make the buns a bit denser.
How do I make them vegan?
Swap the egg for a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), use vegan butter, and sub honey with agave or maple syrup.
Can I prep the dough the night before?
Totally! After kneading, refrigerate the dough overnight. Let it come to room temp and rise for 1–2 hours the next day before rolling and baking.
How do I store leftovers?
Keep in an airtight container at room temp for 2–3 days, or freeze for up to a month. Reheat in a warm oven for a fresh-from-the-bakery feel.
